Let’s make a Tuesday night dinner feel like a night out! You don’t need a culinary degree to make a restaurant-worthy meal. Jen will share her secrets for Herb-Roasted Cornish Hens served over Creamy Parmesan Polenta, alongside Beet Carpaccio. Dinner will be on the table in an hour and you’ll look like a star! Learn how to spatchcock poultry, use a mandolin for perfect slices and craft Jen’s take on creamy polenta.
With poultry and dairy; no eggs or gluten.
About the instructor: Jennifer attended the Kendall Culinary School in Chicago in the mid 1990s. She’s cooked professionally as a caterer, line cook and pastry apprentice, but never stopped being a “home cook.” In 2009, she created a blog as an outlet for her culinary obsessions and a place to store and share all her recipes: celerycarrotsandonions.com. She hopes to inspire her students to stand lovingly over a simmering pot, wait anxiously for rising dough, marinate, brine and — most importantly — make it yourself!
This is a demonstration class offered live via the Zoom app. Class details and recipes will be sent before class; after class we’ll share a recorded version. One spot in class is good for one kitchen or device. Online classes are nonrefundable.
Tuesday, January 12, 5:00 - 6:00 pmRegister for class